Hyderabadi Dahi Ki Kadhi [Kadhi Pakoda]
Hyderabadi Dahi Ki Kadhi – Ultimate comfort food that is hearty, delicious, & soul-satisfying! Gluten-free chickpea flour fritters dunked into this gorgeous yogurt-based thick, soupy consistency kadhi. Serve it with a steaming bowl of rice.
Ingredients
For kadhi paste:
- 6-8 cloves garlic
- 1 inch ginger
- 2 green chili, as per taste
- ½ bunch fresh cilantro, about 1 cup
- 2 sprigs curry leaves, about 20 curry leaves
- ½ teaspoon turmeric powder
- 2 teaspoon coriander powder
- salt to taste
- ½ cup water
For kadhi mixture:
- 2 cups thick plain yogurt, room temperature
- ½ cup besan (chickpea flour)
- kadhi paste, as mentioned above
- 4-½ cup water
For First tempering:
- ½ teaspoon cumin seeds
- ⅛ teaspoon hing (asafetida)
- ½ teaspoon methi seeds (fenugreek seeds)
- 2 teaspoon coriander seeds
- 2 tablespoon canola oil
For Second tempering:
- ¼ teaspoon cumin seeds
- 2-3 cloves garlic, sliced
- 2 whole red chili
- ¼ teaspoon red chili powder
- 1 sprig curry leaves, around 8-10 leaves
- 1 tablespoon canola oil
For garnish:
- Handful of fresh cilantro, chopped
For kadhi pakoda/fritters:
- 1 cup besan (chickpea flour)
- 1 teaspoon ginger-garlic paste
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- salt to taste
- 2 tablespoon hot oil
- ¾ cup water, as required
- Oil for frying, deep or shallow fry
Instructions
Prep For Hyderabadi Kadhi Pakora
- To make kadhi paste, in a blender jar, add garlic, ginger, green chili, fresh cilantro, curry leaves, turmeric, coriander powder, and salt. Make a fine paste. Keep it aside.
- In a mixing bowl, mix yogurt, chickpeas flour, kadhi paste, and water, into a smooth mixture. Keep it aside.
Stovetop Hyderabadi Kadhi Pakora
- Heat a large and deep, heavy-bottom pot. Add oil, when oil is hot, add cumin seeds, asafetida, fenugreek seeds, and crushed coriander seeds, and sauté for 1-2 minutes.
- Whisk the prepared yogurt mixture, and carefully pour it into the pot. Bring the mixture to a rolling boil, stirring continuously.Note: Stir frequently to avoid besan sticking to the bottom of the pot.
- Once the mixture comes to a boil, reduce the heat to medium-low and simmer the kadhi for 30-35 minutes or until desired consistency.Note: As the kadhi gets cooked, the foam settles down and the raw smell of besan is no more.
- Kadhi is ready when there is no foam on the top, the bubbles will be slow and gentle, and the consistency of the kadhi is thick. Turn OFF the heat.
- While the kadhi is simmering, let’s fry the pakoras.
How To Make Pakora (Fritters)
- In a bowl, mix all the ingredients for pakora – besan, ginger-garlic paste, turmeric powder, red chili powder, and salt to taste and make a smooth batter. Allow the batter to rest for 10 minutes before making the pakora.
- Heat enough oil in a Kadai or a wok to deep-fry the pakora. Once the oil is moderately hot, reduce the heat to medium, add a spoonful of the batter, and fry until golden brown on both sides. Turn the pakoras halfway for even cooking.
- Repeat the process for the remaining batter. Keep the pakoras aside.
- Once the kadhi is ready, add the pakora to the kadhi. Prepare the tadka (tempering).
For The Tadka (Tempering)
- Heat a tadka pan or a small pan. Add oil, cumin seeds, and garlic. When the garlic turns slightly brown, add whole red chili, and a few curry leaves, and turn off the heat. Add Kashmiri red chili powder, give a stir, and immediately pour this tempering over the kadhi.
- Cover and let the pakoras soften and soak all the flavors from the kadhi. Around 10-15 minutes.
- Garnish with some fresh cilantro. Serve hot with some steamed rice. Enjoy!!
Instant Pot Hyderabadi Kadhi Pakora
- Turn ON SAUTE (more), and add oil, when oil is hot, add cumin seeds, asafetida, fenugreek seeds, and crushed coriander seeds, and sauté for 1-2 minutes.
- Now add the yogurt mixture, and mix well. Close the lid, and vent is sealed. PRESSURE COOK (high) for 6 minutes. Followed by natural pressure release, around 10 minutes.Note: Make sure to turn OFF "Keep warm" mode.
- Open the lid, turn ON SAUTE (more), and bring the mixture to a rolling boil. Stir in-between to prevent kadhi from sticking to the bottom.
- Turn OFF SAUTE. Add the pakoras, followed by the tempering.
- Cover and let the pakoras soften and soak all the flavors from the kadhi. Around 10-15 minutes.
- Garnish with some fresh cilantro. Serve hot with some steamed rice. Enjoy!!
Video
Notes
- Adjust the consistency of the kadhi, thick or thin as per taste. Add some more water to make it thin.
- Use a heavy bottom pot when cooking on a stovetop, to avoid any spills and sticking at the bottom. The yogurt mixture tends to froth and may overflow while cooking.
- If making kadhi in an Instant pot, turn OFF the "Keep warm" setting. Kadhi may stick to the bottom.
- Garlic is used a lot in this kadhi. This is where the kadhi gets most of its flavor-garlicky. If you prefer less garlic, add less.
- Please refer to the post earlier for -Tips For Best Hyderabadi Dahi Ki Kadhi.
- Please refer to the post earlier for FAQs
Nutrition
Nutrition Facts
Hyderabadi Dahi Ki Kadhi [Kadhi Pakoda]
Amount per Serving
Calories
217
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Trans Fat
0.03
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
8
mg
3
%
Sodium
90
mg
4
%
Potassium
330
mg
9
%
Carbohydrates
19
g
6
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
8
g
16
%
Vitamin A
190
IU
4
%
Vitamin C
18
mg
22
%
Calcium
107
mg
11
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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